Monthly Archives: March 2010

Me and my husband have been going to this wonderful “secret supper club” called ”For Food’s Sake” which my friend, designer Esther Ashe, runs (impeccably, sucessfully and beautifully). It’s a great “date night”.You can see the previous dinners here (in a photography studio) and here (in a historical cemetery). This last time the dinner was ON St. Patrick’s… more

Even preparing salad Niçoise brings me thoughts of biking along the Seine, walking the streets of Paris, sitting at a brasserie, singing and seeing “la vie en rose“, buying a print by Toulouse-Lautrec or a photo by Doisneau, listening to jazz in the metro, seeing the Venus of Milo, the Mona Lisa and the Nike of Samothrace at… more

We had poker night (and I learned to play “Texas hold’ems“) over at our neighbor’s house. Everyone brought appetizers and the hostess made a yummy pink cocktail. I made these delectable bites that combine sweet and savory, which where great to eat with one hand while playing cards. It was a wonderful spring evening and we all (5 couples)… more

It was the south-of-the-border vaqueros (cowboys) who transformed that tough beef cut called skirt steak into delicious fajitas by first marinating it for a long time and then rolling it up into a flour tortilla with a few grilled vegetables. And now they ever so popular in the U.S. The longer you marinate the meat (over-night… more

I bought a big bag of organic carrots and have used them in countless preparations last week.I also considered making carrot jam…but never gor around it. This rustic soufflé is a quick recipe for a nice week-night veggie side.I call it “rustic” because, unlike a traditional soufflé, I did not include a roux or bechamel.… more

Sometimes we just need a sweet something to end a week-night dinner.I always keep some puff pastry in my freezer for last minute desserts. While I prepare dinner I let the puff pastry defrost at room temperature and then I let my imagination inspire me…no recipes…no scale… no structure. This time, I had bought some… more

I always try to save my vegetable left-over bits from cooking in a large bowl that I keep in the refrigerator, as I do not like wasting food. Lots of things go in there: onion peels, leek fronds, soft celery stalks, carrot peels, de-kerneled corn cobs, green-beans ends, cawliflower bottoms and leaves, parsley stems, spinach… more

I had four gorgeous pears that were just ripe in my kitchen and a few guests coming for dinner over the week-end which made for the perfect chance to make a delicious tart. Pears and almonds are really good friends. So here is the result. It was also a beautiful one (someone might even doubt you made it at… more

Talk about a child’s veggie nightmare: cauliflower and beets!!!But…alas… a dream it was Not only is this soup a very elegant dish to serve to adults for a dinner party (soup shots even?) but it stands the test of a 4 and 6 years old who licked their plate clean!The recipe is from Thomas Keller’s… more

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Inspiration

Cooking made me feel creative and powerful and that is perhaps the truest reason for my continued preoccupation with the art of eating. ~ M.F.K. Fisher